Pg 34 03.14 • W

BY KELLY HENSEL Keeping Consumers Sweet on Frozen Treats

Although ice cream and frozen novelties are mature categories, they keep reinventing themselves through new flavors, snackDd formats, and healthier options.

rom the days when only the wealthy the market research firm forecasts Figure 1. Total U.S. sales and forecast of ice cream and could afford it, to the popularity of steady growth for sales through 2018 to frozen novelties, at current prices, 2008–2018. From Fsoda fountains in the late nineteenth reach $12.8 billion (Figure 1). Mintel, Ice Cream and Frozen Novelties U.S. Report, July 2013 century and ice cream trucks in the These figures only account for retail $ in millions % change early twentieth century, and finally, sales, but certainly foodservice sales of 2008 10,231 - thanks to refrigeration technologies, ice cream suffered as well during the mass production in the 1940s and recession. Consumers often cut back on 2009 10,363 1.3 1950s, ice cream has been the quintes- desserts when money is tight, or turn to 2010 10,251 -1.1 sential treat. It is an indulgence icon more affordable options, such as private 2011 10,669 4.1 consumed, in one form or another, by label bulk varieties. Euromonitor pre- 2012 10,981 2.9 87% of American adults (Mintel, 2013). dicts that with an improving economy, 2013* 11,173 1.7 In fact, according to NPD, 55% of foodservice sales of ice cream will grow. Americans have consumed ice cream or “We’ve found that when the economy is 2014** 11,470 2.7 a frozen novelty at least once in the past better people tend to treat themselves 2015** 11,797 2.8 two weeks. It’s obvious that the ice by going out for ice cream,” said 2016** 12,101 2.6 cream and frozen novelties category Virginia Lee, Senior Research Analyst 2017** 12,448 2.9 remains stable; however, it is a mature at Euromonitor International. “People 2018** 12,814 2.9 market under pressure by various fac- also tend to treat themselves to ice tors. To succeed in the market, cream when they’re on vacation, Sources: Based on Information Resources Inc., InfoScan Reviews; Bureau of Labor Statistics, Consumer manufacturers of ice cream and frozen whether it’s a day trip or long vacation.” Expenditure Survey; U.S. Census Bureau, Economic novelties must offer innovative flavors, While the foodservice environment Census/Mintel. * Estimate **Forecast create new occasions for consumption, has seen a proliferation of new out- offer healthy options where appropriate, lets—focused primarily on the and maintain affordability. popularity of frozen yogurt—Harry yogurt, such as Pinkberry, Red Mango, Balzer, Chief Industry Analyst and Vice Menchie’s, and Orange Leaf, the seg- Sales Grow Slowly President at The NPD Group, stressed ment saw a slew of new product releases As with all segments of the food indus- that the majority of consumption takes in the supermarket freezer case. Mintel © Pornchai Bunyawattana/Thinkstock try, ice cream is not immune to place at home. “Only 16% of consumers reports strong growth of 74.2% from economic conditions. The category are eating ice cream away from home,” 2011 to 2013. However, it should be experienced a dip in U.S. sales in 2010 said Balzer. noted that while the growth was signifi- due to the recession. Mintel predicted cant, frozen yogurt still only makes up U.S. sales for 2013 to total $11.2 bil- Fro-Yo Craze 4% of retail sales in the ice cream/fro- lion—a 1% loss from 2009 sales when Spurred by the popularity of new food- zen novelties category. Mintel forecasts taking inflation into account. However, service outlets focused on frozen continued growth in the frozen yogurt

03.14 • www.ift.org 35 pg Keeping Consumers Sweet on Frozen Treats

Healthy halo. The popularity of novelty—a stick, bar, etc.—may posi- frozen yogurt is noteworthy because it tion the product more as a snack than a points to some overarching consumer dessert. This may also prove successful trends affecting every aspect of the food since many frozen yogurt products are industry. First, it addresses consumers’ not positioned as alternatives to ice growing desire for healthier food prod- cream, but instead as their own unique, ucts. Yogurt, especially Greek yogurt, tart-flavored product. has lower fat and higher protein content “I don’t think frozen Greek yogurt than traditional ice cream. In addition, should be positioned as an indulgent products such as the Yoplait Greek Low Fat dessert,” said Donna Berry, Consultant Frozen Yogurt Bars market the product’s and Owner of Dairy and Food live and active cultures, which consum- Communications Inc. “I think it should Ice cream makers have noted the recent explosion in Greek yogurt in the ers are familiar with in the spoonable be positioned as a meal replacement or a dairy aisle and have launched frozen Greek yogurt products to capitalize yogurt format. health snack.” on the trend. Photo courtesy of Turkey Hill Companies are also adding to this However, there are still some pro- health halo for their frozen yogurt prod- ducers walking the line between health segment through 2018, although much ucts by incorporating ingredients that and indulgence by offering frozen slower than the high growth it saw in consumers already deem healthy. yogurt in decadent flavors, aimed at 2012 and 2013. Overall, the segment is Fruits—such as blueberry and straw- taking some of the dessert share away estimated to reach sales of $747 million berry—offer a natural connection to from ice cream. Turkey Hill Dairy, for by 2018 (Mintel, 2013). health for consumers. Apollo Food example, will roll out four limited-edi- Frozen yogurt is a natural extension Group’s popular Yasso brand launched its tion flavors of Greek frozen yogurt this of refrigerated spoonable yogurt prod- Coconut Flavored Frozen Greek Yogurt Bars year. Currently, consumers can find ucts, which reached $5.7 billion in sales in April 2013. Not only does this prod- Turkey Hill’s Baklava Greek Frozen Yogurt, in 2011, up 40% from 2007 (Mintel, uct contain low calorie and high in which contains vanilla Greek frozen 2012). Food companies have noted the protein claims, but it also contains coco- yogurt with crunchy baklava pieces and recent explosion in Greek yogurt in the nut, which plays into the current trend a honey cinnamon swirl, in the freezer dairy aisle and have launched frozen in coconut water that consumers view case. Later in the year, the company Greek yogurt products to capitalize on as healthy. will introduce Lemoni Biskoti, Raspberry the trend. “I think that just as in the Snackability. The immense growth Chokolata, and Sea Salt Caramel Truffle. dairy aisle, the Greek yogurt varieties that the segment has seen recently While containing more fat and calories within frozen yogurt will be leading the means that marketers can no longer dif- than other Greek frozen yogurt prod- sales for the next few years,” said Lee. ferentiate themselves by simply offering ucts, they offer more protein than New frozen Greek yogurt products frozen yogurt. They will have to stand traditional frozen yogurt and ice cream. have been launched by ice cream and out by introducing unique flavors and It is up to consumers how healthy or yogurt makers alike. For example, in formats. This gives manufacturers the indulgent they want to be. 2012, Ben & Jerry’s, known for its pre- opportunity to tap into another over- mium ice creams, introduced a frozen arching consumer trend—snacking. We All Scream For Ice Cream Greek yogurt. In addition, Yoplait—a Consumers are eating fewer formal The frozen yogurt segment has grown leader in the spoonable yogurt cate- meals and, instead, are snacking more over the last few years, but when it gory—launched Greek Low Fat Frozen throughout the day. Offering a frozen comes to an indulgent dessert, most Yogurt Bars. yogurt product in the form of a frozen consumers turn to ice cream. According to Mintel, ice cream domi- Figure 2. Total U.S. retail sales of ice cream and frozen novelties, by segment, at current prices, 2011 and 2013. nates the category with 53.4% of sales, From Mintel, Ice Cream and Frozen Novelties U.S. Report, July 2013 followed by frozen novelties with 40% (Figure 2). However, the category has 2011 Sales Market Share 2013 Sales* Market Share % Change suffered from a dip in sales due to the $ in millions % of total $ in millions % of total 2011–2013 economic downturn, an expanding Ice cream 5,741 53.8 5,967 53.4 3.9 array of snacks offered throughout the Frozen novelties 4,391 41.2 4,465 40.0 1.7 retail store, a lack of product innova- Frozen yogurt 279 2.6 486 4.3 74.2 tion, and the popularity of frozen yogurt. While vanilla and chocolate are Sherbet/sorbet/ices 258 2.4 255 2.3 -1.2 expected to remain the most popular Total 10,669 100 11,173 100 4.7 flavors, ice cream companies know that *Estimated Sources: Based on Information Resources Inc., InfoScan Reviews; Bureau of Labor Statistics, to differentiate themselves, they have to Consumer Expenditure Survey; U.S. Census Bureau, Economic Census/Mintel produce new and exciting flavors. »» pg 36 03.14 • www.ift.org Keeping Consumers Sweet on Frozen Treats

For example, in November 2013, “They are portraying to the cus- Blue Bell Creameries announced that it tomer that we have a chef that’s creating would be releasing its Holiday Favorites these flavors for you so you can have a line of ice cream, which included Fudge dessert experience rather than just a Divinity, Christmas Cookies, Peppermint, dish of ice cream,” explained Cary Frye, and Spiced Pumpkin Pecan. Marketers cre- Vice President of Regulatory Affairs for ate buzz surrounding these limited the International Dairy Foods edition flavors by promoting their Association. uniqueness and their limited production In addition to highlighting consum- time. Sometimes, as is the case for Blue ers’ love for chefs, the Blue Bunny Bell’s Fudge Divinity flavor, companies product line showcases another trend use limited editions to reintroduce a that is on the rise in ice cream—bring- popular flavor from the past. “We first ing other dessert categories into ice produced this flavor [Fudge Divinity] in cream. In this case, it is cake, but other 1975, but retired it a few years later,” ice cream makers have showcased Unilever launched a limited edition of Ben & Jerry’s ice said Paul Kruse, Blue Bell CEO and cookie and candy inclusions. For exam- cream to tie in with the popular Anchorman 2 movie President. “We brought it back a few ple, the Breyers brand brought America’s release. Photo courtesy of Unilever more times over the years, but it has not love for Girl Scout cookies to the next been sold in stores since 2000.” With level by incorporating them into ice offerings such as this, consumers are cream. Girl Scout cookies have always Creating crave-ability. One urged to buy the product while it lasts, been popular because of their flavors but approach to attracting consumers’ creating that sense of urgency and also because they are only available one attention in an overwhelming sea of crave-ability. time a year. frozen dessert choices is to launch lim- Manufacturers are also having suc- Offering consumers the chance to ited edition flavors. As Lee explained, cess by introducing limited edition extend their Girl Scout cookie addic- “You’re trying to create crave-ability flavors that tie into popular culture tion, Breyers debuted two flavors within with these limited edition flavors. So through movies, books, television its Blasts! line of ice cream in 2013: Girl even if something is not on sale, I will shows, and the like. In October 2013, Scout Cookies Thin Mints and Girl Scout buy that red velvet cake limited edition Ben & Jerry’s announced the introduction Cookies Samoas. The Breyers Blasts! line flavor because I want it so much.” Ice of its limited edition Scotchy Scotch Scotch also features partnerships with candy cream makers have certainly tapped flavor, which was tied to the December and cookie brands, such as M&M’s, into this trend; consumers are likely to release of the movie Anchorman 2: The Snickers, Reese’s, Heath, Oreo, Mrs. Fields, see a selection of limited edition prod- Legend Continues. The butterscotch ice and Chips Ahoy. This is an attempt to ucts in their freezer section throughout cream with ribbons of butterscotch take back some of the dessert sales that the year. Probably the easiest point of swirl played on the movie’s main char- other categories, such as cookies and entry for a processor is to introduce a acter’s penchant for all things scotch. candy, have taken away from the ice limited edition flavor that ties in with Culinary inspired. In addition to cream/frozen novelties category. major holidays. limited edition flavors, ice cream pro- Ice cream companies should also use ducers can attract consumers’ attention consumers’ love of all things culinary by looking to the culinary world for and introduce flavors that may previ- Addressing the celebrity chef culture, Blue Bunny inspiration. Consumers have a greater ously have been seen only in high-end introduced a line of ice creams created by chef Duff interest in food than they did 10 years restaurants. Ethnic flavors are very pop- Goldman and made with cake inclusions. ago thanks to the popularity of the Food ular on restaurant menus, and there are Photo courtesy of Blue Bunny Network and social media sites such as examples of ice cream producers Pinterest. Playing off the notion that launching products aimed at fulfilling chefs are now celebrity figures,Blue that consumer need. Wells Enterprises Bunny brand ice cream partnered with has developed four Hispanic-inspired television personality, celebrity cake flavors for itsBlue Bunny ice cream baker, and owner of Charm City Cakes, brand, which are expected to hit the Duff Goldman, in 2011 to create a chef- freezer case in March 2014. They are inspired line of ice cream. The products Coconut Mango Swirl (coconut ice cream contain ice cream combined with cake with mango swirl); Cuatro Leches (vanilla pieces and have included flavors such as ice cream with tres leches cake pieces Red Carpet Red Velvet Cake, Chocolate Lovers and swirls of dulce de leche); Flan (flan- Triple Chocolate Cake, I Do! I Do! Wedding flavored ice cream with swirls of Cake, and Strawberries are Forever Shortcake. caramelized sugar); and Hot Chocolate pg 38 03.14 • www.ift.org Keeping Consumers Sweet on Frozen Treats

con Churros (cinnamon-spiced chocolate ice and get it into stores quickly, while not hav- cream with cinnamon sugar churro pieces). ing to produce the amount that would be Blue Bunny is the first brand to introduce a required of large companies such as Nestlé platform of Hispanic-inspired ice cream and Unilever. flavors. However, given that Hispanic foods Specialty formulations. In addition to are one of the most dominant ethnic flavors flavors, manufacturers should look at their in the United States, there may soon be formulations to produce new ice cream more appearing in the freezer case. products. In some cases, processors can use There are other examples of ethnic-fla- technology to advance their formulation. In vored ice cream introductions, but they are 2004, Nestlé’s Dreyer’s/Edy’s brand debuted often from smaller players. For example, Slow Churned varieties. Using low-tempera- Bhakti Chai introduced an Indian-inspired ture extrusion, the company was able to flavor with itsChip ice cream with carda- significantly reduce the size of the fat glob- mom, ginger, and chocolate in July 2013. In ules and ice crystals in ice cream. This September 2013, Mikawaya USA, the cre- produced an ice cream that is lower in calo- ator of Mochi ice cream, debuted its Exottics ries and fat, but delivers the same creamy ice cream line inspired by Asian cuisine and mouthfeel of regular ice cream. In fact, the fruits. Among the 14 flavors areBlack technology was so successful with consum- Mikawaya USA debuted its Exottics ice cream line in September Sesame, Ginger, Green Tea Matcha, Lychee, Plum ers that today the brand’s Slow Churned 2013; it features flavors inspired by Asian cuisine and fruits. Wine, Red Bean, and Taro. Small players may products lead Nestlé’s sales in the category, Photo courtesy of Mikawaya USA have the advantage in addressing consum- second only to its Haagen-Dazs portfolio. ers’ interest in ethnic flavors because they Since its debut by Nestlé, other companies IDFA v3_Layout 1 2/14/14 3:52 PM Page 1 are nimble enough to try something new have implemented the technology and introduced their own product lines, such as Unilever’s Breyers Double Churned. “I feel like outside of Dreyer’s slow-churn technology many years ago, there hasn’t been any blockbuster technology,” said Lee. “Nowadays, it’s more about ingredients.” This focus on ingredients can mean new flavors, as discussed previously, but it can also mean more focus on ingredients’ ori- gins. Consumers want, more than ever before, to know where their food comes from. This is where smaller brands can dis- tinguish themselves in the retail market. “We can learn a lesson from artisanal cheese or micro-brewed beers … That a small player can differentiate and really show how they were crafted and made spe- cially,” said Frye. “Using value-added packaging and simple, or sometimes com- plex, flavors, they can stand out as being something special.” An example of this is Snoqualmie Ice Cream. Founded in 1997 by Barry and Shahnaz Bettinger and located in Maltby, Wash., Snoqualmie grows some of its own ingredients and obtains the rest from local sources. In addition, the company has a fully sustainable manufacturing plant. The company has succeeded in building its sustainability efforts and local ingredients into its brand. In addition, it promotes its handcrafted process of making all of its ice cream in-house in small batches. pg 40 03.14 • www.ift.org Snoqualmie Ice Cream’s founders Shahnaz and Barry Bettinger use local ingredients and sustainable processes to make their handcrafted premium ice cream. Photo courtesy of Snoqualmie Ice Cream

Snoqualmie tells a story with “Sustainability is part of our its product. While the com- mission and values, which is pany’s ice cream originally the backbone of our com- was a West Coast regional pany, so it is just a part of who product sold in foodservice we are.” locations and local grocers All of these factors con- alike, it has grown and is now tribute to the brand being distributed to specialty retail- perceived as a premium prod- ers throughout the United uct. In addition, the company States. promises its ice cream is what “We want our customers it calls a “true pint.” This to experience the Pacific alludes to its high cream con- Northwest with every bite of tent. Premium ice cream Snoqualmie, so locally tends to have a very low over- sourced ingredients are a run (the amount of air that is must,” explained Barry whipped into the ice cream Bettinger, Owner and CEO mixture), a high fat content, of Snoqualmie Ice Cream. and quality ingredients. »»

03.14 • www.ift.org 41 pg Keeping Consumers Sweet on Frozen Treats

Premium on the rise. As is the case for it. Ben & Jerry’s is a brand that has been with Snoqualmie Ice Cream, the popu- capitalizing on premium ice cream since larity of premium ice cream products is it began, and it continues to introduce growing. Premium and superpremium new indulgent flavors to meet the grow- ice creams make up 41.4% of total dollar ing consumer desire for premium ice sales in the segment, outselling regular cream. For example, in June 2013, it ice cream. The popularity has been launched its Truffle Trifecta ice cream. driven by new, smaller brands emerging Made with marshmallow, fudge, and on the scene, but also holds true for caramel truffles, it doesn’t get much larger companies, such as Unilever and more indulgent. Nestlé. According to Mintel, Ben & Jerry’s Among the premium products, there is Unilever’s second-leading brand, and is one segment that has catapulted into while the company saw a 4.6% drop in popularity recently—gelato. Once lim- sales in the category from 2012 to 2013, ited to Italian restaurants, the popularity the Ben & Jerry’s brand gained 2.9% in of gelato has grown in the United States sales. For Nestlé, the Häagen-Dazs brand as more foodservice operators and super- represents its largest sales in the ice markets begin to offer it. “Gelato really cream category. complements so many of the trends con- In April 2013, Nestlé debuted Häagen-Dazs Gelato in authentic When it comes to premium ice sumers are looking for in the food Italian flavors such asStracciatella and Limoncello. cream, indulgence is the name of the industry today,” said Berry. “First, Photo courtesy of Nestlé Dreyer’s Ice Cream game. Consumers turn to premium authenticity—there are clean, simple, because they want the ultimate decadent and identifiable ingredients. And gelato dessert and often are willing to pay more tends to be packaged in clear containers, Gelato producer Ciao Bella has expanded its offerings through novelty treats such as its Sea Salt Caramel Gelato Squares. Photo courtesy of Ciao Bella

allowing consumers to see the layers and actual pieces of fruit, whole nuts, or curls of dark chocolate.” In addition, American consumers like gelato because it is denser and creamier than traditional ice cream, offering a “richer” taste experience. And yet it usually has less fat than traditional ice cream, giving consumers “permission to indulge,” as Berry calls it. Talenti was one of the first companies to have a broad distribution to the country’s freezer section. The company began as a gelateria in 2003, expanding to retailers and becoming one of the best-selling gelatos in the United States. Not to be left behind, in April 2013, Nestlé debuted Haagen-Dazs gelatos. Featuring a market- ing campaign celebrating “la dolce vita”—the sweet life—the company highlighted the product’s Italian roots and craftsmanship. The line had seven flavors at launch, which included Limoncello, Black Cherry Amaretto, Sea Salt Caramel, and Stracciatella.

Frozen Novelties: Not Just for Kids Supplier Solutions Webcast As mentioned previously, the frozen novelties segment is nipping at the heels of ice cream, with 40% of category sales (Mintel, 2013). While the What’s New in High-Protein Ingredients? category—defined as separately packaged single Tuesday, April 29, 2014 | 11:00 a.m. CDT | Speaker: Robert Dake, Director of Research & Development servings of a frozen dessert that may or may not Free to members | Non-members: $25 U.S. contain dairy—has traditionally been linked to kids’ products, this is no longer the case. Yes, this segment is still home to kids’ favorites, such as the Find out the advantages of our High-Protein Chicken Powders and what they can do for you on April 29!

TM iconic Popsicle, but it has become much more of an Roger Dake will discuss customers’ current needs and desires for proteins, and how IDF is working with adult’s playground than in the past. manufacturers in both classic and non-traditional applications to help consumers get what they want. One reason for this shift is because while the ice cream category’s sales lagged during the reces- Registration includes access to the on-demand recording. Watch for scheduling details and register at sion, sales of frozen novelties remained strong. ift.org/learnonline. This webcast has a capacity of up to 1,000 attendees; registration is frst come, frst served. Consumers were looking for ways to indulge in occasional low-cost treats, without having to Supplier Solution webcasts are developed by vendor partners to showcase timely solutions for the food industry, but are not subject to IFT’s traditional peer-reviewed education process. 03.14 • www.ift.org 43 pg

WAC_4_5x7_5_e_Icing_050214_RZ.indd 1 06.02.14 14:05 Keeping Consumers Sweet on Frozen Treats

invest in an entire half gallon of ice cream. They also wanted to Challenges and Opportunities enjoy their favorite premium products but with portion control. The ice cream and frozen novelties category is no stranger to chal- This is why many ice cream makers starting offering single-serving lenges. During the recession, input costs—the price of ingredients cups of their popular premium ice cream brands. such as milk and sugar—were extremely volatile, inflating costs Additionally, in a mature market, manufacturers look to intro- that were, to an extent, passed on to the customer at a time when duce popular concepts in new formats to maintain consumer they were already tightening their purse strings. Thankfully, while interest. As the gelato segment has become inundated with new business intelligence provider IBISWorld predicts that the price of brands, the established brands—such as Ciao Bella—needed to give milk is expected to increase, the volatility of the price will be subtle consumers new ways to enjoy their products. This is why Ciao Bella when compared to the previous five-year period. Furthermore, a introduced Gelato Squares in 2013. The line features three flavors of projected decline in the price of sugar in 2014 will boost manufac- gelato sandwiched between wafers, offering consumers a gourmet turers’ profit margins (2013). version of the ever-popular ice cream sandwich novelty treat. While opportunities for manufacturers to offer new flavors and Expanding into the novelties segment is also a way for marketers to new formats have been discussed at length here, there are some promote the snackability of their products. Making an item easier to trends on the cusp of developing that may offer future opportunities consume at different dayparts grows sales. for innovation. A growing number of consumers are seeking organic “Consumers aren’t holding off on dessert until after dinner; and natural food products throughout the grocery store. Currently, instead, they’re reaching for easily accessible, handheld, and porta- their priority is food items they eat on a daily basis, but it is possible ble treats at just about any time of day,” said Darren Tristano, that the desire will extend to the ice cream/frozen novelties seg- Executive Vice President of Technomic Inc. “Desserts are also func- ment in the near future. Some companies are already differentiating tioning as snacks and even meal replacements. [Foodservice] themselves from the competition by positioning their products as operators will need to look at flavors, portion sizes, and evolving organic. For example, Strauss Family Creamery continues to extend needs to satisfy a broad range of consumers’ dessert expectations its line of organic ice cream. It now offers nine organic ice cream and preferences.” flavors, which include Cookies & Cream, Vanilla Chocolate Chip, Caramel Toffee Crunch, and Vanilla Bean. In addition to being certified organic, the company’s products are made without any gums, thickeners, additives, artificial ingredients, or coloring agents. Another consumer trend that may offer possibilities for the ice cream/frozen novelties category is the desire for gluten-free products. “There are certainly challenges with some of the ingredients, such as bakery inclusions, but depending on the ingredients you’re selecting, ice cream could be successfully marketed as a gluten-free food,” said Frye. Finally, there is also potential growth for dairy-free ice cream/ frozen novelty products. Many consumers have chosen to eliminate dairy from their diets for health or dietary reasons. The sorbet and water ice segments haven’t been discussed here but there are opportunities to reinvigorate these segments by positioning those products as options for consumers looking for a frozen dessert without dairy. In addition, there may be formulation opportunities using almond or soy milk to replace dairy milk in ice cream or frozen yogurt products. For example, in January of this year, TCBY—the largest foodservice frozen yogurt brand—announced a partnership with the Silk brand to create Silk Vanilla Almond Fro-Yo made with almond milk to address consumers’ dietary restrictions. FT

Kelly Hensel is Senior Digital Editor of Food Technology magazine ([email protected]).

REFERENCES Euromonitor International. 2013. Ice Cream in the U.S. December. Euromonitor International, Chicago, Ill. www.euromonitor.com. IBISWorld. 2013. Ice Cream Production in the U.S. December. IBISWorld, New York, N.Y. www.ibisworld.com. Mintel Group Ltd. 2012. Yogurt and Yogurt Drinks U.S. August. Mintel Group Ltd., Chicago, Ill. www.mintel.com. Mintel Group Ltd. 2013. Ice Cream and Frozen Novelties U.S. July. Mintel Group Ltd., Chicago, Ill. www.mintel.com. pg 44 03.14 • www.ift.org